Oven Baked Pork Tenderloin with Creamy Dijon Pan Sauce
Pork tenderloin is one of my favorite weeknight dinners because it cooks quickly, stays incredibly tender, and doesn’t need a long list of ingredients to taste great. Sear it until golden brown, finish it in the oven, then use all those flavorful browned bits to make a creamy Dijon pan sauce that’s good enough to spoon over the whole plate.
Why You Will Love This Recipe
This recipe absolutely rocks. The pork comes out incredibly juicy, and the creamy Dijon pan sauce is loaded with flavor from the browned bits left in the skillet. It’s one of those dinners that’s simple enough to make anytime but good enough that we’d happily serve it to guests.
- Juicy every time. Searing first and roasting to temperature keeps the pork tender and flavorful.
- The sauce steals the show. Creamy Dijon mustard, shallots, garlic, and fresh herbs come together into a rich pan sauce you’ll want to spoon over everything on your plate.
- One skillet means less cleanup. Everything from the sear to the sauce happens in the same pan.
- Ready in under an hour. Simple enough for a weeknight, impressive enough for guests.
- Easy to pair with your favorite sides. Mashed potatoes, roasted vegetables, rice, or buttered noodles all work beautifully.
Ingredients Needed
For the Pork
- Pork Tenderloin – A lean, tender cut of pork that cooks quickly and stays juicy when cooked to the proper temperature.
- Olive Oil – Helps the seasonings adhere and creates a beautiful golden crust during the sear.
- Kosher Salt – Enhances the flavor of the pork and helps develop a flavorful crust.
- Coarse Black Pepper – Adds just enough bite to balance the richness of the sauce.
- Garlic Powder – Gives the pork a savory base without overpowering it.
- Onion Powder – Adds another layer of flavor that complements both the pork and the sauce.
- Smoked Paprika – Adds subtle smokiness and beautiful color.
- Dried Thyme – One of pork’s best companions, bringing a warm, earthy flavor.
Dijon Cream Sauce
- Butter – Used to sauté the shallots and finish the sauce until silky smooth.
- Shallot – Milder and slightly sweeter than onion, adding depth without overpowering the sauce.
- Garlic – Builds another layer of savory flavor.
- Chicken Broth – Deglazes the pan and picks up all of the flavorful browned bits left from searing the pork.
- Heavy Cream – Creates a rich, velvety sauce.
- Dijon Mustard – Gives the sauce its signature tangy flavor.
- Worcestershire Sauce – Adds a subtle savory depth that rounds out the sauce.
- Dried Thyme – Reinforces the herb flavor while the sauce simmers.
- Fresh Lemon Juice – Brightens the richness of the cream.
- Fresh Parsley – Folded in at the end for freshness and color.
How To Make Oven Baked Pork Tenderloin with Dijon Cream Sauce
Once the pork goes into the oven, the rest comes together quickly. While the tenderloins roast, you’ll use the flavorful browned bits left in the skillet to make a rich and creamy Dijon pan sauce.
Step 1 – Prep the Pork
Remove the pork tenderloins from the refrigerator 20 to 30 minutes before cooking. Trim away any silver skin and excess fat, then pat the pork dry with paper towels. Preheat the oven to 400°F while you prepare the seasoning.
Step 2 – Season the Pork
In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme. Sprinkle the seasoning evenly over the pork, pressing it lightly so it adheres to all sides.
Step 3 – Sear the Pork
Heat a large oven-safe skillet over medium-high heat. Add a little olive oil and sear the pork on all sides until deeply golden brown, about 2 to 3 minutes per side.
Step 4 – Roast the Pork
Transfer the seared pork tenderloins to a wire rack set over a foil-lined baking sheet. Roast in a preheated 400°F oven until the thickest part of each tenderloin reaches 140 to 143°F, about 15 to 20 minutes.
Step 5 – Build the Flavor
Return the skillet to medium heat. Melt 2 tablespoons butter into the flavorful browned bits left from searing the pork. Add the shallots and cook until softened, about 2 to 3 minutes, then stir in the garlic and cook for another 30 seconds.
Step 6 – Deglaze the Pan
Pour in the chicken broth and scrape up all of the browned bits from the bottom of the skillet. Bring to a boil and cook until reduced by about half.
Step 7 – Finish the Dijon Cream Sauce
Whisk in the heavy cream, Dijon mustard, Worcestershire sauce, and dried (or fresh) thyme until smooth. Bring the sauce to a gentle simmer and cook until it thickens enough to coat the back of a spoon. Remove the skillet from the heat and stir in the remaining 1 tablespoon butter, the lemon juice, and the chopped parsley until smooth and glossy. Taste and adjust the seasoning with kosher salt and black pepper if needed.
Step 8 – Simmer Until Thickened
Continue simmering the sauce until it reaches your desired consistency. It should easily coat the back of a spoon without being overly thick.
Step 9 – Slice and Serve
Slice the rested pork tenderloins into medallions and spoon the warm Dijon cream sauce over the top. Garnish with a little chopped parsley, a few fresh thyme leaves, and freshly cracked black pepper before serving.
Pork tenderloin is one of the easiest cuts of meat to cook, and this recipe lets it shine. The quick sear builds flavor, the oven keeps it juicy, and the creamy Dijon pan sauce ties everything together. This is one of those dinners we wouldn’t think twice about serving to guests. It’s simple to make, but it looks and tastes like you spent a lot more time in the kitchen.
What to Serve with Oven Baked Pork Tenderloin
This Oven Baked Pork Tenderloin with Dijon Cream Sauce pairs well with just about any classic side dish. The creamy pan sauce is especially good spooned over Fast and Delicious Mashed Potatoes, Decadent Whipped Potatoes, or Creamy Herb Potatoes Gratin.
For vegetables, serve it with Horseradish Sour Cream Roasted Asparagus, Roasted Green Beans and Mushrooms, or Crispy Roasted Brussels Sprouts with Aioli.
Round out the meal with a basket of Soft and Fluffy One Hour Dinner Rolls to soak up every last bit of the sauce.
Tips
- Remove the silver skin before cooking. It’s tough and won’t break down during roasting.
- Pat the pork dry before seasoning so it browns instead of steams.
- An instant-read thermometer is the easiest way to guarantee juicy pork every time.
- Let the pork rest for 10 minutes before slicing to keep the juices where they belong.
- If the sauce thickens too much while sitting, whisk in a splash of chicken broth or cream to loosen it.
- Freshly cracked black pepper added just before serving really makes the Dijon flavor pop.
Variations
- Stir sautéed mushrooms into the finished sauce.
- Replace the Dijon with whole-grain mustard for extra texture.
- Add a handful of fresh spinach to the sauce during the last minute of cooking.
- Finish the sauce with a few tablespoons of grated Parmesan cheese.
- Serve over mashed potatoes, buttered egg noodles, or rice to soak up every bit of the sauce.
FAQs
Remove the pork from the oven when it reaches 140 to 143°F. After a 10-minute rest, the temperature will continue to rise to the USDA-recommended 145°F.
The sauce is best made fresh, but it can be reheated gently over low heat. Add a splash of chicken broth or cream if it becomes too thick.
No. Pork loin is much larger and requires a different cooking time. This recipe is specifically written for pork tenderloin.
Mashed potatoes, roasted asparagus, green beans, roasted Brussels sprouts, buttered noodles, or wild rice all pair beautifully with the Dijon cream sauce.
Other Delicious Pork Tenderloin Recipes
Oven Baked Pork Tenderloin with Creamy Dijon Pan Sauce
Ingredients
For The Pork
- 2 lb pork tenderloin trimmed of silver skin
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
Dijon Cream Sauce
- 3 tablespoons unsalted butter divided
- 2 small shallot finely diced
- 5 cloves garlic minced
- 1 1/2 cup low-sodium chicken broth
- 1 cup heavy cream
- 4 tablespoons Dijon mustard
- 1 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Remove the pork tenderloins from the refrigerator 20 to 30 minutes before cooking. Trim away the silver skin and excess fat, then pat the pork dry with paper towels.
- Preheat the oven to 400°F. Place a wire rack over a foil-lined baking sheet and set aside.
- In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme. Rub the pork tenderloins with the olive oil, then coat them evenly with the seasoning mixture.2 tablespoons olive oil, 2 teaspoons kosher salt, 1 teaspoon coarse black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 2 lb pork tenderloin
- Heat a large skillet over medium-high heat. Add the pork tenderloins and sear for 2 to 3 minutes per side, turning until deeply browned on all sides.
- Transfer the seared pork tenderloins to the prepared wire rack. Roast uncovered for 15 to 20 minutes, or until an instant-read thermometer inserted into the thickest part of each tenderloin reads 140 to 143°F.
- As soon as the pork goes into the oven, return the skillet to medium heat. Melt 2 tablespoons of the butter into the browned bits left from searing the pork.3 tablespoons unsalted butter
- Add the shallots and cook for 2 to 3 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds, just until fragrant.2 small shallot, 5 cloves garlic
- Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Bring to a boil and cook until the broth has reduced by about half.1 1/2 cup low-sodium chicken broth
- Reduce the heat to medium-low. Whisk in the heavy cream, Dijon mustard, Worcestershire sauce, and thyme. Simmer gently, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.1 cup heavy cream, 4 tablespoons Dijon mustard, 1 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon dried thyme
- Remove the skillet from the heat. Stir in the lemon juice, then whisk in the remaining 1 tablespoon cold butter until melted and smooth. Fold in the chopped parsley and season to taste with kosher salt and freshly cracked black pepper.3 tablespoons unsalted butter, 1 teaspoon fresh lemon juice, 2 tablespoons chopped fresh parsley, Kosher salt and freshly cracked black pepper
- Transfer the cooked pork tenderloins to a cutting board and loosely tent with foil. Let them rest for 10 minutes. The internal temperature will continue to rise to about 145°F.
- Slice the pork tenderloins into ½-inch medallions. Spoon the warm Dijon pan sauce over the pork and garnish with additional parsley, fresh thyme leaves, and freshly cracked black pepper, if desired.
Notes
- Use an instant-read thermometer for the best results. Remove the pork from the oven at 140–143°F and let it rest for 10 minutes before slicing.
- If the sauce becomes too thick, whisk in a splash of chicken broth or heavy cream until it reaches your desired consistency.